Grilled Rack of Lamb

About This Grilled Rack of Lamb Recipe

A rack of lamb is considered the prize cut of the animal not only because of its typically eye-catching presentation but for the ultra tender, juicy meat of the loin muscle and the appetizing crust. 

Our recipe gives you plenty of freedom in terms of how to flavor the meat - see the suggested marinades and dipping sauces below. It also teaches you how to cook rack of lamb on the grill using a dual-zone method which is ideal for the nature of the cut. 

Ingredients for Rack of Lamb on the Grill

Frenched rack of lamb. Look for standard prepared racks of lamb which have already been frenched (the meat and connective tissues stripped from the rib bones to expose them). Typically, a rack will contain eight rib chops (and bones respectively), once in a while you will get one with nine. 

Marinade. You can use a variety of fresh herbs in combination with an acidic ingredient and olive oil to compose a suitable marinade. Do not feel confined to the exact recipe below. Should you want something different - browse this recipe collection of Marinades for Lamb. You will also need kosher salt and black pepper to season the rack before you grill it.

Grilled Rack of Lamb Marinade

We love to use the marinade showcased above which we call 'very rosemary'. It has a balance of herbal and savory aromatic notes from the fresh rosemary, garlic and onion and just enough acidity and sweetness from lemon juice, lemon zest and honey. Extra virgin olive oil is always our choice as the backdrop for lamb marinades. 

Thyme, parsley, a tablespoon of dijon mustard or curry powder are other appropriate flavor enhancers you can consider.

How to Prepare a Rack of Lamb for The Grill

• trim any excess fat from the meaty side of the rack but leave enough to cover the meat; it is easiest to do so while the rack is cold
• apply the marinade of your choice and place it in the refrigerator for a few hours, overnight is ideal

Grilling A Rack of Lamb 

The best way to grill a rack of lamb is to use two-zone grilling. 

This simply means that you will prepare your grill in a manner where one side is really hot while the other offers a more moderate temperature zone. You can do this by using the burners or situating the ash covered charcoals on one side of the grill only.

Do You Cut Rack of Lamb Before Grilling?

No, you do not. You grill the whole rack of lamb and cut it only once it has rested.

Do You Grill Rack of Lamb Fat Side Up or Down?

Both. You start by grilling it with the fat side down and away from the heat source to help the fat render.

Then you finish grilling it over the direct heat by alternating between the bones side up, the fat side up and onto the narrow bottom side. See the pictures below.

What Temperature Do You Grill A Rack of Lamb?

To grill a rack of lamb you need your grill at hot, about 450 F to 500 F with only the burners on one side working.

This high temperature will ensure that the indirect heat area of your two-zone grill area is in a more moderate range (300-350F). 

1. You begin to grill a rack of lamb with the fat side down, away from the heat source so that the fat can render and does not cause excessive flare-ups.
2. You then move it over the direct heat and position it with the bones side up for the first few minutes after which you turn it over and allow the fat side to get nicely seared.
3. You finish it by positioning it onto the short, meaty bottom side for the final few minutes to complete the cooking. 

TIP: It is very easy for the frenched bones to catch on fire while grilling. If that rustic, charred look bothers you, simply wrap a piece of aluminum foil around each bone before you begin grilling and remove towards the end of the cooking so that the bones can brown a bit.

How to Grill a Rack of Lamb on Charcoal?

For a rack of lamb on charcoal grill you will need to set up a dual zone by placing the charcoals on one side of the grill. This is important because initially you will allow the rack to come to temperature and the fat to render by positioning it away from the hot charcoals, in the cooler side of the two-zone grill. 

You will complete the cooking by moving the rack over the charcoals and grill it on all sides until an appetizing crust forms and the desired inner temperature is reached. 

How Long Does it Take to Grill a Rack of Lamb Chops?

The short answer is 16 to 28 minutes. The exact time you grill a rack of lamb will depend on several factors, as follows:

• size - larger domestic animal racks of lamb will naturally take longer to cook through, while smaller New Zealand or Australian animal racks will cook faster. 
• starting meat temperature - if you brought the meat to room temperature first it will cook faster
• grill temperature - how stable of a temperature you were able to maintain (charcoal and if you closed the grill lid or not)
• desired doneness - self-explanatory, see timetable below for exact 'stop cooking' and 'final internal temperature' ranges

TIP: Should the temperature of your desired doneneness not quite register when measured with a meat thermometer within the time guidelines above, simply grill for a couple of minutes longer with the fat side down.

When is a Grilled Rack of Lamb Done?

This depends on your personal preference for doneness.

Generally, a rack of lamb is best when cooked medium-rare. Definitely do not cook it past medium, the meat will begin to dry out. 

You need to pull it away from the grill at a temperature slightly lower than the range attributable to each doneness as the meat will continue to cook while you rest the rack.

Observe the following:

RARE: stop cooking when 115-120 F | final serving temperature reaches 120-125 F
MEDIUM-RARE: stop cooking when 120-125 F | final serving temperature reaches 125-130 F
MEDIUM: stop cooking when 130-135 F | final serving temperature reaches 135-140 F

Note that when grilling two racks simultaneously it is perfectly normal for one to cook a couple of minutes faster than the other - minor weight differences and actual positioning relative to the direct heat source both have an impact. Simply pull the one that has cooked away earlier and allow the other one to get to temperature.